Tomato Basil & Mozzarella Salad
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tomatoes
|
|
| 2 | ounces |
mozzarella cheese
shredded |
|
| 8 | each |
basil
|
*
|
| 2 | teaspoons |
olive oil
|
|
| 1 | x |
black pepper
cracked, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tomatoes
|
|
| 57.8 | ml/g |
mozzarella cheese
shredded |
|
| 8 | each |
basil
|
*
|
| 1E+1 | ml |
olive oil
|
|
| 1 | x |
black pepper
cracked, to taste |
*
|
Directions
Slice tomatoes crosswise into ½-inch-thick slices, 4 slices per tomato.
Arrange 2 to 3 slices on each salad plate.
Sprinkle the mozzarella on top of each tomoato.
Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over the tops and add a dash of pepper.
Enjoy!
